Recipe: Perfect Butternut Squash with Ground Chicken, Vegetables and Rice

Butternut Squash with Ground Chicken, Vegetables and Rice. Great recipe for Butternut Squash with Ground Chicken, Vegetables and Rice. I got the idea for this dish many years ago when I saw stuffed acorn squash at a restaurant. Turn those garden vegetables into roasted butternut squash pasta!

Butternut Squash with Ground Chicken, Vegetables and Rice Butternut squash, or it's mini version, honey nut, is both sweet and mild. As with most vegetables, roasting brings out a depth of flavor and enhances the natural sweetness. And because of the high sugar content of squash, it pairs perfectly with a spice blend like za'atar and the earthy savory notes of tahini sauce. You can cook Butternut Squash with Ground Chicken, Vegetables and Rice using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Butternut Squash with Ground Chicken, Vegetables and Rice

  1. You need 1-2 of butternut squash sliced lengthwise and seeded.
  2. Prepare 1 Tbsp of olive oil.
  3. Prepare 1 of green zucchini chopped.
  4. It’s 1 of yellow zucchini chopped.
  5. It’s 1 of red bell pepper chopped.
  6. You need 1 of small container mushrooms cleaned and chopped.
  7. You need 1 pound of ground chicken.
  8. It’s to taste of Seasoned salt.
  9. Prepare of White or brown long grain rice.

This clean, filling recipe can be prepared any night of the week! Whenever I discuss cooking with friends and family, the common sentiment is there's never enough time or energy for habitual cooking. Serve them with cranberry sauce for dipping, and a side of fall vegetables. I never ate butternut squash before I went gluten free.

Butternut Squash with Ground Chicken, Vegetables and Rice instructions

  1. Bake prepared butternut squash on a pan lined with parchment paper at 350 degrees until tender (approximately 1 hour)..
  2. In a saute pan with a lid, cook zucchini, red pepper and mushrooms in olive oil until tender. Set aside..
  3. Follow package directions to cook white or brown long grain rice. Make enough rice for 4 to 6 servings. Add rice to vegetable mixture when cooked..
  4. Season ground chicken with seasoned salt and fry until meat is no longer pink. Drain any excess fat and add ground chicken to rice and vegetable mixture..
  5. Spoon rice mixture into the depression in the squash or serve rice alongside desired amount of squash..
  6. Enjoy!.

I mean, maybe it snuck in somewhere here or there, but I never really saw […] Scoot veggies off to side to make room for the chicken. Add chicken, basil, and sea salt. Return broth to the pan; add the squash, kale, carrots and onions. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. For this diet-friendly recipe, we've used butternut squash and ground beef in a very delicious way.

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